Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder

摘要

In this review the underlying molecular mechanism associated with protein dena-turation and loss of solubility in high protein dairy powder system is presented. Protein conformational modifications, kinetics of water-protein interactions, enthalpy or structural relaxation, change in structural and dynamic feature of protein molecules are the major areas of investigations reviewed. This review provides a collective knowledge in this area of research and help to discover a chemical and/or technological means to improve the loss of solubility of high protein dairy powder upon storage.